Charred Sausage and Peppers with Harissa and Lime
Ingredients
- 1 poundItalian sausage links (hot or sweet, your preference)
- 3 wholebell peppers (mixed colors (red, yellow, orange))
- 1 wholeyellow onion
- 4 clovesgarlic
- 2 tablespoonharissa paste
- 2 tablespoonolive oil
- 1 wholelime
- ½ cupvegetable broth
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ cupfresh cilantro (optional, for garnish)
Prep
- 01
Slice 3 bell peppers into thick strips, removing seeds and stems.
- 02
Slice 1 yellow onion into thick wedges.
- 03
Mince 4 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage links and brown on all sides, about 8–10 minutes total. Transfer to a cutting board.
- 02
Add remaining 1 tablespoon oil to the same skillet. Add onion and peppers; cook for 5–6 minutes, stirring occasionally, until they start to char at the edges.
- 03
Stir in minced garlic and cook for 1 minute until fragrant. Add harissa paste and stir to coat the vegetables, about 30 seconds.
- 04
Pour in vegetable broth. Slice the browned sausage into 2-inch pieces and return to the skillet. Season with salt and pepper.
- 05
Simmer for 5–7 minutes, stirring gently, until sausage is cooked through and peppers are tender-crisp. Taste and adjust seasoning.
- 06
Squeeze lime juice over the top. Serve hot, garnished with cilantro if desired.
Spice Tips
For gentler heat, reduce harissa to 1 tablespoon. For more punch, add 1/4 teaspoon cayenne pepper along with the harissa, or finish with a pinch of smoked paprika. A dash of hot sauce or sliced jalapeño stirred in at the end adds extra kick without overpowering the charred pepper flavor.
Harissa adds both heat and North African spice complexity; adjust the quantity to your heat tolerance. Serve with crusty bread, rice, or over polenta to soak up the sauce. Leftovers reheat beautifully.